Raspberry Lemon Cake

Description:

This Raspberry Lemon Cake is a bright and refreshing dessert bursting with citrusy lemon and juicy raspberries. It’s made with tender lemon-scented cake layers, a sweet-tart raspberry filling, and a creamy lemon frosting. Perfect for spring, summer, or any time you crave a fruity treat!

📝 Ingredients for Raspberry Lemon Cake

• 2 ½ cups all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 cup unsalted butter, softened

• 1 ¾ cups granulated sugar

• 4 large eggs

• 1 tsp vanilla extract

• 2 tbsp lemon zest

• ⅓ cup lemon juice (fresh)

• 1 cup buttermilk

For the Raspberry Filling:

• 2 cups fresh or frozen raspberries

• ½ cup granulated sugar

• 2 tbsp cornstarch

• 2 tbsp lemon juice

• 2 tbsp water

For the Lemon Cream Cheese Frosting:

• 1 cup (225g) cream cheese, softened

• ½ cup (113g) unsalted butter, softened

• 3 cups powdered sugar

• 1 tbsp lemon zest

• 2 tbsp lemon juice

👨‍🍳 Instructions:

Step 1: Prepare the Cake

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

2. In a bowl, whisk together flour, baking powder, baking soda, and salt.

3. In another large bowl, cream butter and sugar until light and fluffy.

4. Beat in eggs one at a time, then mix in vanilla, lemon zest, and lemon juice.

5. Alternately add flour mixture and buttermilk to the wet ingredients, starting and ending with flour.

6. Divide batter evenly into pans and bake for 25–30 minutes or until a toothpick comes out clean.

7. Cool completely on wire racks.

Step 2: Make Raspberry Filling

1. In a saucepan, combine raspberries, sugar, lemon juice, and water.

2. Cook over medium heat until raspberries break down.

3. Stir in cornstarch and cook until thickened. Let cool completely.

Step 3: Make Frosting

1. Beat cream cheese and butter until smooth.

2. Gradually add powdered sugar, lemon zest, and juice. Beat until fluffy.

Step 4: Assemble the Cake

1. Level cakes if needed. Spread raspberry filling between layers.

2. Frost top and sides with lemon cream cheese frosting.

3. Garnish with fresh raspberries and lemon zest if desired.

📌 Notes:

• If using frozen raspberries, thaw and drain excess liquid first.

• Use room-temperature ingredients for smoother batter and frosting.

• Let the cake chill for 30 minutes before slicing for cleaner cuts.

💡 Tips:

• Add a thin layer of frosting between the cake and filling (a “dam”) to prevent leakage.

• Substitute buttermilk with 1 cup milk + 1 tbsp lemon juice or vinegar.

• Can be made 1 day ahead and stored in the fridge.

🍽️ Servings:

• Makes 12 slices

🔢 Nutritional Info (per slice, estimated):

• Calories: 420

• Fat: 21g

• Carbs: 55g

• Sugar: 38g

• Protein: 4g

• Fiber: 2g

🌟 Benefits:

• Contains antioxidants from raspberries.

• Bright lemon flavor lifts mood and digestion.

• Made with real ingredients—no artificial flavors!

❓Q&A:

Q: Can I make this cake gluten-free?
A: Yes! Use a gluten-free 1:1 flour blend and check your baking powder is gluten-free.

Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 4 days. Let sit at room temp 15 mins before serving.

Q: Can I freeze it?
A: Yes. Freeze unfrosted cake layers for up to 2 months, wrapped tightly. Thaw overnight in the fridge.

Q: Can I use raspberry jam instead of making filling?
A: Yes, but homemade filling gives a fresher, tangier flavor.